There’s nothing quite like coming home to the rich, savory smell of slow cooker bone broth soup simmering away. It’s the kind of food that warms you from the inside out – comfort in a bowl. I’ve been making this recipe for years, ever since my grandma showed me how she’d transform simple beef bones into liquid gold. The magic happens while you sleep or go about your day. Just toss everything in the pot, let time work its wonders, and you’ll be rewarded with the most nutrient-packed, gut-healing broth imaginable. Trust me, once you taste homemade bone broth, you’ll never go back to store-bought!
Why You’ll Love This Slow Cooker Bone Broth Soup
Oh, where do I even start with why this soup is absolutely magical? First off, it’s ridiculously easy—dump everything in the slow cooker and forget about it. But the best part? That rich, deep flavor that only comes from hours of gentle simmering. Here’s why I’m obsessed:
- Healing goodness: Packed with collagen and nutrients to soothe your gut and joints
- Set-it-and-forget-it: Your slow cooker does all the work while you live your life
- Versatile base: Use it for soups, stews, or just sip it straight from a mug
- Waste-free: Turns leftover bones into liquid gold (my grandma would be proud)
Seriously, this broth is like a warm hug for your insides—and your busy schedule!
Ingredients for Slow Cooker Bone Broth Soup
Gathering the right ingredients is half the battle with bone broth – but don’t worry, I keep mine simple. Here’s what you’ll need to make magic happen in your slow cooker:
- 2 lbs beef bones (marrow bones or knuckles work best)
- 1 onion, roughly chopped (no need to be perfect here)
- 2 carrots, chopped into big chunks (peeled if they’re dirty)
- 2 celery stalks, cut into 2-inch pieces (leaves add great flavor too!)
- 4 garlic cloves, smashed (no need to mince – we’re going for ease)
- 1 tbsp apple cider vinegar (this helps pull nutrients from the bones)
- 8 cups water (filtered if you have it)
- 1 tsp salt (I use sea salt, but any will do)
- 1 tsp black pepper (freshly cracked if you’re feeling fancy)
- 1 bay leaf (my secret flavor booster)
That’s it! Simple, wholesome ingredients that transform into something extraordinary. Now let’s get cooking!
How to Make Slow Cooker Bone Broth Soup
Making bone broth in the slow cooker is my favorite kind of cooking – the kind where you do almost nothing and get all the credit! Here’s exactly how I make mine, with all the little tricks I’ve picked up over the years.
Preparing the Ingredients
First things first – don’t stress about perfect knife skills here. I roughly chop my veggies into big chunks (they’re getting strained out later anyway). The garlic just needs a good smash with the side of your knife – no mincing required! As for the bones, I give them a quick rinse under cold water if they look particularly bloody, but otherwise, they go straight in as-is. The apple cider vinegar is crucial – it helps pull all those wonderful minerals from the bones!
Slow Cooking the Broth
Now for the magic part – dump everything into your slow cooker (I use a 6-quart one) and pour in the water until everything’s submerged. Set it to LOW and walk away for a good 12 hours. Yes, twelve! This long, gentle cooking is what transforms those basic ingredients into liquid gold. You’ll know it’s ready when your whole house smells amazing and the broth has turned a rich golden-brown color.
Straining and Storing
Here’s where things get satisfying – carefully strain the broth through a fine mesh sieve into a large bowl or pot. I like to press down on the solids to get every last drop of that goodness! Let it cool slightly before transferring to jars or containers. Pro tip: if you want super-clear broth, you can strain it through cheesecloth too. Store in the fridge for up to 5 days, or freeze portions for later use (ice cube trays work great for small amounts!).
Tips for the Best Slow Cooker Bone Broth Soup
After making gallons of this broth (seriously, I might have a problem), I’ve learned all the tricks for perfect results every time. First, always use the best bones you can find – grass-fed or organic if possible. The fat will rise to the top as it cooks, so skim it off with a spoon if you prefer a clearer broth. And here’s my secret – let it cool completely before storing. The layer of fat that forms on top actually helps preserve the broth in the fridge! Oh, and don’t throw away those leftover bones – you can actually reuse them for a second batch if you’re feeling thrifty.
Variations for Slow Cooker Bone Broth Soup
One of the things I love most about bone broth is how forgiving it is – you can tweak it a hundred different ways! Sometimes I use chicken bones instead of beef for a lighter flavor (just reduce the cook time to 8 hours). Want to amp up the nutrients? Throw in some mushroom stems or kombu seaweed. Fresh herbs like thyme or rosemary make fabulous additions too – just toss in a few sprigs during the last hour of cooking. The possibilities are endless, so don’t be afraid to make it your own!
Serving Suggestions for Slow Cooker Bone Broth Soup
Oh, how I love sipping this broth straight from my favorite mug on chilly mornings! But when I’m feeling fancy, I’ll drizzle in some olive oil and sprinkle with fresh parsley. Crusty bread for dipping is non-negotiable in our house – it’s perfect for soaking up every last drop of that rich flavor. Sometimes I’ll even poach an egg right in the hot broth for the coziest meal imaginable!
Storing and Reheating Slow Cooker Bone Broth Soup
Here’s how I keep my precious bone broth tasting fresh and delicious for weeks! Let it cool completely before popping it in the fridge – it’ll keep beautifully for 5 days in airtight jars. For longer storage, freeze it in portion-sized containers (I love using ice cube trays for single-servings!). When you’re ready to use it, just reheat gently on the stove – never boil it or you’ll lose that silky texture. My favorite trick? Keep a frozen broth cube in your travel mug – by lunchtime, you’ve got instant warming broth!
Nutritional Information for Slow Cooker Bone Broth Soup
Now, let’s talk about why this broth is basically liquid nutrition! A single cup packs about 80 calories with 8g of protein – not bad for something so comforting! These numbers are estimates though – your exact nutritional benefits will vary depending on the bones and veggies you use. One thing’s for sure: you’re getting way more goodness than any store-bought broth could ever offer!
Frequently Asked Questions About Slow Cooker Bone Broth Soup
Can I use chicken bones instead of beef? Absolutely! Chicken bones make a wonderful, lighter broth – just reduce the cooking time to 8-10 hours. I love using a whole leftover rotisserie chicken carcass when I want that classic chicken soup flavor.
How long does bone broth last in the fridge? Properly stored in airtight containers, it keeps for about 5 days. But here’s my trick – I freeze portions in ice cube trays or mason jars for up to 3 months. That way, I always have some on hand!
Do I really need to cook it for 12 hours? Trust me, those long hours make all the difference! The extended cooking time is what pulls all the collagen and nutrients from the bones. If you’re short on time though, 8 hours will give you decent results.
Why does my broth get jelly-like in the fridge? Celebrate! That jiggle means you’ve successfully extracted all that wonderful collagen. It’ll liquefy again when heated. If you don’t get this effect, try using more bones next time.
Can I add vegetables later in the cooking process? You sure can! While I love the simplicity of my basic recipe, feel free to toss in extra veggies during the last 2 hours if you want more flavor. Just know they’ll get very soft!
I’d love to hear how your bone broth turns out! Drop me a comment below with your favorite way to enjoy it – or any brilliant twists you’ve discovered. Happy simmering!
PrintHealing Slow Cooker Bone Broth Soup in 12 Hours
A hearty and nutritious slow cooker bone broth soup packed with flavor and health benefits.
- Prep Time: 15 mins
- Cook Time: 12 hrs
- Total Time: 12 hrs 15 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Ingredients
- 2 lbs beef bones
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tbsp apple cider vinegar
- 8 cups water
- 1 tsp salt
- 1 tsp black pepper
- 1 bay leaf
Instructions
- Place beef bones in the slow cooker.
- Add onion, carrots, celery, and garlic.
- Pour in apple cider vinegar and water.
- Season with salt, pepper, and bay leaf.
- Cover and cook on low for 12 hours.
- Strain the broth and discard solids.
- Serve hot or store for later use.
Notes
- Use high-quality bones for best results.
- Skim off fat after cooking if desired.
- Store in airtight containers for up to 5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 2g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 10mg
